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Combine flour, salt, gluten, water, and starter in mixer.
Work the dough with dough hook on lowest setting for 6 minutes.
Place into fermentation container.
3-4 folds at :30, :60, and :90
Cover with wrap and leave out at room temperature 8-12 hours. Dough will of course be very overproofed.
Dump dough onto lightly floured counter. Work the dough out to about ½” thickness. Cut into 3” rounds with a biscuit cutter. Place the rounds onto the parchment after first dusting with cornmeal.
Dust the tops with a bit of cornmeal.
Allow to raise for 30-45 minutes.
Fry in a small amount of clarified butter on either cast iron or a griddle. Around 350f. 4ish minutes on one side, 2.5ish on the other side.